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A sweet take on plain chicken breasts... special enough for guests but so tasty your family will want them everyday.
Serves 4
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Ingredients:
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2 tbsp
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(30 mL)
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oil
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1 cup
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(250 mL)
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M&M Diced Onions
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1
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clove garlic, minced
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4
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Boneless Chicken Breasts, Seasoned & Skinless, thawed
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1-1/2 cups
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(375 mL)
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chicken stock
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1 cup
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(250 mL)
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sliced sweet red pepper
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1/2 cup
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(125 mL)
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sliced dried apricots
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1/2 cup
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(125 mL)
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orange juice concentrate
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2 tsp
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(10 mL)
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cornstarch
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1/3 cup
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(75 mL)
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toasted blanched whole almonds*
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Preparation:
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Heat 1 tbsp (15 mL) of the oil in a large non-stick skillet over medium heat. Rinse M&M Chicken Breasts and pat dry with paper towel. Brown chicken on each side for 3 minutes; remove to plate.
Add remaining oil to pan. Add onions; cook 7 minutes, stirring frequently, until soft. Add garlic; cook 1 minute.
Return chicken to skillet. Stir in stock, red pepper and apricots. Bring to boil, reduce heat and simmer 8 minutes.
In small bowl, whisk together orange juice and cornstarch. Stir into chicken mixture. Cook 2 to 3 minutes, stirring occasionally, until thickened. Stir in almonds.
* To toast almonds, stir in dry skillet over medium heat until golden brown.
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Tip(s):
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